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Elk Meat Cuts

The Saddle Cuts

The most traditional of venison cuts, the saddle, contains two rib racks, two strip sirlions, two shortloins, and two tenderloins.

8 RIB RACK
Use: Roasts, chops or cutlets
STRIPLOIN/SHORTLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries
TENDERLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries

The Denver Leg Cuts

The hind leg is comprised of four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought further desinewed and trimmed as the Denver Leg.

RUMP (SIRLOIN BUTT)
Use: Medallions, noisettes, butterfly steaks, mini roasts
TOP ROUND (TOPSIDE)
Use: Medallions, noisettes, steaks, roasts
KNUCKLE
Use: Medallions, butterfly steaks, steaks, roasts
BOTTOM ROUND (SILVERSIDE)
Use: Medallions, noisettes, butterfly steaks, long steaks, roasts
OSSO BUCCO
Use: Slow cooking and braising
FLANK STEAK
Use: Quick grills, fajitas, stir-fries
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